Disaronno sour is a classic cocktail using Amaretto liqueur. The addition of bourbon turns this version of the Amaretto sour into a gorgeous, well-balanced libation that has its sweet and sourness perfectly in tune with each other.
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Often falling foul of being overly sweetened and ruined by pre-made sour mix, the Disaronno Sour is a drink that often gets a bad press. But when made with quality ingredients and a cautious approach to any added sweetener, it can be a true delight.
My recipe today is exactly that. This Amaretto sour is a luscious blend of sweet Amaretto, robust bourbon and a gentle injection of fresh lemon juice. Quality ingredients ensure this cocktail is just sweet (and sour) enough whilst maintaining plenty of exciting flavour.
I may not be the first person to discover the delight of adding bourbon to this classic Amaretto cocktail (I think that was Jeffrey Morganthaler), but I do agree, it’s a very welcome addition.
If you enjoy sours cocktails do give my rum sour a try. It’s just as delicious as this cocktail.
Reasons to Make This Amaretto Sour
- It’s quick and easy to make
- It’s tangy with the tart lemon flavour balancing the sweetness from the liqueur
- The inclusion of a little bourbon stops this Amaretto sour from being too sweet
- Sugar syrup is entirely optional (take a sip before adding any to your drink)
- Bourbon also adds a burst of boozy oomph to this easygoing drink
In the recipe card, I have included 2 Disaronno sour recipes. There’s the version with bourbon (my favourite) and the more classic version, without bourbon. Try them both and see which one you prefer.
What is Amaretto?
Amaretto is an Italian liqueur renown for having a sweet almond flavour reminiscent of marzipan and Battenberg cakes. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds.
It is frequently enjoyed on its own, over ice, in coffee or mixed into cocktails. But it can also be the star ingredient in baking recipes. See my Italian cheesecake or Tiramisu for proof.
I’m very picky when it comes to Amaretto and will only ever use Disaronno. Why? Because I’ve tried several alternative brands and the flavour has not compared favourably.
Ingredients
Choose your Amaretto wisely. Disaronno is 28% abv and many alternatives are much lower (20%). This difference is especially important when it comes to the Amaretto sour listed here, as the recipe has been developed with a 28% Amaretto in mind. It’s well worth hunting one out.
The egg white creates that wonderfully foamy top that looks so good on the top of cocktails. Use it if you can as the overall mouthfeel of the cocktail is enhanced remarkably by this ingredient too. For readers following a vegan or egg-free diet, it can be left out or substituted for aquafaba (the liquid from a can of chickpeas).
Step-by-Step Instructions
Making this Disaronno sour is very simple and takes mere minutes:
- Pour the Disaronno Amaretto, bourbon (if using), lemon juice and egg white into a cocktail shaker. Do not add ice
- Secure the lid and shake hard for 30 seconds
- Now add the ice
- Shake for a further 30 seconds
- Strain into a cocktail glass, garnish with the cherries and serve
Expert Tips
- Decide what glass you would like to serve this drink in. Opt for a sours glass (as pictured) if you do not want to serve it over ice. Alternatively, load a tumble with large ice cubes and pour it in
- Use an Amaretto with an abv level of 28% such as Disaronno. This cocktail recipe has been devised based on this type of Amaretto and using a weaker one may not yield the best balance of flavours
- Use plenty of ice to ensure the drink is well chilled
- If you do not own a cocktail shaker use a large glass jar with a screwtop lid instead
- Once mixed take a sip before pouring. Adjust the flavours to suit your own requirements:
- if it’s too sour add a little sugar syrup
- if it’s too sweet add a little more lemon and/ or bourbon
Frequently Asked Questions
Typically sours cocktails do include sugar syrup to tone down the harshness of the alcohol and the citrus juice. However, the Amaretto in the Disaronno sour is sweet enough to render sugar syrup unnecessary for the majority of drinkers.
If you have a very sweet tooth it is, of course, perfectly acceptable to add sugar syrup to taste. Shake up the drink as instructed, take a small taste and then add in sugar syrup as required. Don’t forget to reshake the cocktail if sugar syrup is added.
Whenever egg white is used in a cocktail, it is to create texture in the drink itself and a gorgeous foamy top. It’s best to perform a dry shake (without ice) first to let the protein in the egg begin to form foam and then to shake again, after ice has been added, to cool and dilute the drink and strengthen the foam.
Of course. The drink will have a slightly different, less velvety texture, but it will still be tasty. In this case, simply add all liquid ingredients to the cocktail shaker along with ice, then shake, pour and garnish with the cherries.
Aquafaba can be used in place of the egg white for a vegan alternative. Try adding 2 tablespoons.
More Sour Cocktails
Due to the very nature of Disaronno, this Amaretto sour is a relatively sweet sours cocktail. If you are after something a little sharper one of these sours may appeal:
If you have tried this Amaretto sour recipe please give it a rating or leave a comment – I love to hear how you get along with my creations.
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Disaronno Sour (Amaretto Sour)
Equipment
- A cocktail shaker or a large jar with a screwtop lid
Ingredients
Disaronno Sour with Bourbon
- 40 ml Disaronno Amaretto or alternative Amaretto liqueur with 28% abv, 2 parts
- 20 ml Bourbon 1 part
- 20 ml Lemon juice 1 part
- 20 ml Egg white 1 part
- 2 Maraschino cocktail cherries
- Ice
Disaronno Sour without Bourbon
- 60 ml Disaronno amaretto 6 parts
- 30 ml Lemon juice 3 parts
- 20 ml Egg white 2 parts
- 2 Maraschino cocktail cherries
- Ice
Instructions
- Pour the Disaronno, bourbon (if using), lemon juice and egg white into a cocktail shaker – do not add ice at this stage
- Secure the lid of the cocktail shaker and shake hard for 30 seconds (this is the dry shake)
- Now add the ice and put the lid back on
- Shake for a further 30 seconds (this is the wet shake)
- Strain into a cocktail glass, garnish with the cherries and serve
Notes
- Decide what glass you would like to serve this drink in. Opt for a sours glass (as pictured) if you do not want to serve it over ice. Alternatively, load a tumble with large ice cubes and pour it in
- Use an Amaretto with an abv level of 28% such as Disaronno. This cocktail recipe has been devised based on this type of Amaretto and using a weaker one may not yield the best balance of flavours
- Use plenty of ice to ensure the drink is well chilled
- If you do not own a cocktail shaker use a large glass jar with a screwtop lid instead
- This Disaronno sour is sweet enough to render sugar syrup unnecessary for the majority of drinkers. It is, of course, perfectly acceptable to add sugar syrup to taste. Shake up the drink as instructed, take a small taste and then add in sugar syrup as required. Don’t forget to reshake the cocktail if sugar syrup is added
- Alternatively, if the cocktail is too sweet for your liking, add a little more lemon and/ or bourbon
- Don’t skip the dry shake – this enables the protein in the egg white to begin to form foam. Once ice has been added a second shake then serves to cool and dilute the drink and strengthen the foam
- For a vegan/ egg-free version, simply leave out the egg white or use aquafaba (the liquid from a can of chickpeas) in place of the egg white. Try adding 2 tablespoons
Angela Everson
Delicious! Didn’t have the cherries on hand, but had everything else for a lovely after work cocktail.
I saved it to make again… thanks!!
Jane Saunders
Excellent – thanks so much for the feedback. It’s a particularly delicious drink.